Soycling Over Pearl River Bridge
Production sessions of non-brewed soy sauce last just days with chemicals.
The darker colour is brewed for longer, and wheat is present in shoyu.
Weeks, not months, of brewing make it jiangyou —
Dark with molasses or some sugar.
I grip the Thin Boy bottle like un guidon,
Guide it to fried rice,
Finger over the under cap hole
To ensure no more comes out than nice.
Un guidon is French for handlebars.
If I could only have soy sauce or cycling,
I would certainly soylect.
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